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Prepare the Cranberry Sauce: In a medium saucepan, combine fresh cranberries, orange juice, granulated sugar, and orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove from heat and let cool slightly.

Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.

Preheat oven to 375°F. Grease an 8x8 inch baking dish with butter.

Assemble the Lasagna: Spread about 1/4 cup of the cranberry sauce evenly over the bottom of the prepared baking dish. Place two lasagna noodles over the sauce.

Spread half of the ricotta filling over the noodles. Top with about 1/2 cup of shredded mozzarella cheese and 1/4 cup of cranberry sauce.

Repeat with another layer of two lasagna noodles, the remaining ricotta filling, 1/2 cup mozzarella, and 1/4 cup cranberry sauce.

Place the final two lasagna noodles on top. Spread the remaining cranberry sauce over the noodles and sprinkle with the remaining 1 cup of mozzarella cheese.

Cover the baking dish loosely with aluminum foil.

Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

Let the lasagna rest for 10 minutes before slicing and serving.


Prepare the Cranberry Sauce: In a medium saucepan, combine fresh cranberries, orange juice, granulated sugar, and orange zest. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove from heat and let cool slightly.

Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix until well combined.

Preheat oven to 375°F. Grease an 8x8 inch baking dish with butter.

Assemble the Lasagna: Spread about 1/4 cup of the cranberry sauce evenly over the bottom of the prepared baking dish. Place two lasagna noodles over the sauce.

Spread half of the ricotta filling over the noodles. Top with about 1/2 cup of shredded mozzarella cheese and 1/4 cup of cranberry sauce.

Repeat with another layer of two lasagna noodles, the remaining ricotta filling, 1/2 cup mozzarella, and 1/4 cup cranberry sauce.

Place the final two lasagna noodles on top. Spread the remaining cranberry sauce over the noodles and sprinkle with the remaining 1 cup of mozzarella cheese.

Cover the baking dish loosely with aluminum foil.

Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

Let the lasagna rest for 10 minutes before slicing and serving.
